Forbidden Rice Salad with Shrimp

After a long search for black rice, also known as “forbidden rice,” I finally found some at a nearby Whole Foods Market featuring the new cooking department concept.

1 cup black rice

1 tablespoon canola oil

1 pound shrimp, peeled and deveined

1 sweet red pepper, seeded and chopped

2 green onions, trimmed and thinly sliced (about 1/3 cup)

1/4 cup chopped fresh parsley

1 tablespoon lemon zest

Dressing:

2 tablespoons seasoned rice vinegar

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

1 garlic clove, pressed

1 teaspoon grated fresh ginger

1/2 teaspoon sesame oil

1/4 cup canola oil

Bring 1-3/4 cups water, black rice and a pinch of salt to a boil. Reduce the heat to medium low, cover and simmer for 30 minutes. Remove from heat and allow to stand covered.

Meanwhile, make the dressing by combining the rice vinegar, soy sauce, lemon juice, garlic, ginger and sesame oil. Whisk while adding the oil in a slow stream.

Heat the oil in a large skillet over medium-high. When the oil begins to shimmer, add the shrimp to the pan. Brown on one side, then turn and brown on the other side (about 2 minutes per side). Remove shrimp from heat immediately once they’ve lost the last trace of grey. Set aside.

To assemble the salad, toss cooked rice, red pepper, green onions, parsley and lemon zest. Add the dressing, then toss again until evenly distributed. Divide evenly onto plates, then top with the shimp. Serve at room temperature.